Curly Pasta and Veggie Salad

Total Time:
1 hr 15 min
Prep:
45 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Vegetables:
  • Vegetable oil cooking spray
  • 6 ounces sugar snap peas, strings removed, cut into 1/2-inch pieces
  • 3 plum tomatoes, seeded, cut into 1/2-inch pieces
  • 2 large yellow bell peppers, cored, seeded, cut into 1/2-inch pieces
  • 1 large orange bell pepper, cored, seeded, cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound cavatappi or macaroni pasta
  • Dressing:
  • 2/3 cup buttermilk
  • 2/3 cup safflower oil
  • 2/3 cup sour cream
  • 2 lemons, zested
  • 1/4 cup fresh lemon juice
  • 1/3 cup chopped fresh chives
  • 1/3 cup chopped fresh mint
  • 1/4 cup chopped fresh Italian parsley
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Directions
  • For the vegetables: Place an oven rack in the center of the oven and preheat to 375 degrees F. Coat a large rimmed baking sheet with vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out the vegetables in a single layer on the prepared sheet. Roast until tender, 25 to 30 minutes.

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.

  • For the dressing: In a medium bowl, whisk together the buttermilk, safflower oil, sour cream, lemon zest, lemon juice, chives, mint, parsley, salt and pepper until smooth.

  • Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve.


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